One other note on freezing beans... a pressure cooker is your friend. I keep a gallon ziploc for each: red, pinto, black beans in the freezer. I rotate through each and cook as needed.
Simple pressure cooker recipe:
Soak dry beans overnight. Drain. Add to pressure cooker, cover with water, add bay leaves, bring up to pressure. Cook 5 minutes (or less -- for freezing, I like beans a bit 'to the teeth' )
Instant cool the pressure cooker then spread the beans on a large sheet pan... when cool, pop into gallon freezer bag and freeze flat. Idea is to keep the beans from freezing together/clumping. Makes it mucho simple to use a bit of beans any time. To use, bang the bag to break up the beans, shake desired amount into bowl, cover with hot water, drain (or nuke if you want 'em hot, as is).
As Martha said, soups are super easy with a bit of stock and whatever veg is in the fridge (a bit of cumin one day or Old Bay/crab boil another).
Our kids love the beans as a side, simply mixed with fresh store-bought salsa.
Or if you have leftover rice, dump thawed red/pinto/black beans (cold) into cold rice, add pinch of fresh cilantro (and scallions), cumin & pepper, add your favorite italian dressing, mix with a fork = yum. Easy rice salad/side dish.
Frozen beans are a staple around these parts.
- Stoop